Continuing my series on the varied coffee varieties you can experience from around the world, this week we have Indian Monsooned Malabar - this is an acquired taste but also a popular coffee - I sell lots of this both as green coffee and roasted. To learn a bit more about it we need to look at the green Coffee beans
"But those beans are not green" I hear you cry - and you are quite right, if we look at some of my previous posts
https://steemit.com/coffee/@c0ff33a/coffee-from-around-the-world-cuban-serrano-levado-arabica-coffee
Then the green coffee beans pictured are actually green. So what is different with these? The hint is in the name - Monsoon - these beans are stored in a damp environment so they swell and soak up new and interesting flavours - over time during this process they go from green to this more tan colour.
So from one of my coffee brokers we can learn the full story of this coffee - it gives a unique flavour to the coffee that does not suit every pallet.
And now we have the roasted beans, they don't actually look too different now from other roasted coffee beans - although I can see a big difference when I release the roast for cooling. Normally the roasted coffee is very even colour - all the beans the same tone - with Monsoon Malabar it has subtle differences - it is not so easy to tell in the picture above but when 5kg is in a cooling tray it is quite obvious - some beans are light and some darker. I put this down to the moisture they have soaked up - some have more so take longer to roast and end up lighter - others a little more so they roast quicker and end up darker.
So let's pop some ground up into the Aeropress and give them a try.
This is a few days old roast, so the grounds are still bubbling as the coffee is giving off gasses released by roasting.
Using the inverted brewing method for Aeropress - I can allow the coffee to infuse with the water for longer.
A quick tip for the aero press - if you add the filter paper to the cap, pour a little hot water in after to help hold it into the cap (for the inverse brewing method) and also to freshen and blanche the filter paper.
And it's another fine brew, I prefer to drink my brewed speciality coffees black like this to enjoy all the flavours - it also helps me ensure each roast tastes as similar as it can to the previous roast of the same coffee - consistency is very important in coffee and when you roast you have to do the same roast style to the coffee variety you are brewing every time you roast.
And it tastes wonderful, as I would expect. Enjoying the cup next to 
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